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Pregled bibliografske jedinice broj: 847183

Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels


Lukić, Igor; Jedrejčić, Nikolina; Kovačević Ganić, Karin; Staver, Mario; Peršurić, Đordano
Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels // Food technology and biotechnology, 53 (2015), 3; 407-418 doi:10.17113/ ftb.53.04.15.4144 (međunarodna recenzija, članak, znanstveni)


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Naslov
Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels

Autori
Lukić, Igor ; Jedrejčić, Nikolina ; Kovačević Ganić, Karin ; Staver, Mario ; Peršurić, Đordano

Izvornik
Food technology and biotechnology (1330-9862) 53 (2015), 3; 407-418

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
white wine ; prolonged maceration ; wine maturation ; phenols ; wine aroma

Sažetak
To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C13-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekti:
147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Peršurić, Đordano, MZOS ) ( POIROT)

Ustanove:
Institut za poljoprivredu i turizam, Poreč,
Veleučilište u Rijeci

Poveznice na cjeloviti tekst rada:

doi ftb.com.hr

Citiraj ovu publikaciju:

Lukić, Igor; Jedrejčić, Nikolina; Kovačević Ganić, Karin; Staver, Mario; Peršurić, Đordano
Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels // Food technology and biotechnology, 53 (2015), 3; 407-418 doi:10.17113/ ftb.53.04.15.4144 (međunarodna recenzija, članak, znanstveni)
Lukić, I., Jedrejčić, N., Kovačević Ganić, K., Staver, M. & Peršurić, Đ. (2015) Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels. Food technology and biotechnology, 53 (3), 407-418 doi:10.17113/ ftb.53.04.15.4144.
@article{article, year = {2015}, pages = {407-418}, DOI = {10.17113/ ftb.53.04.15.4144}, keywords = {white wine, prolonged maceration, wine maturation, phenols, wine aroma}, journal = {Food technology and biotechnology}, doi = {10.17113/ ftb.53.04.15.4144}, volume = {53}, number = {3}, issn = {1330-9862}, title = {Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels}, keyword = {white wine, prolonged maceration, wine maturation, phenols, wine aroma} }
@article{article, year = {2015}, pages = {407-418}, DOI = {10.17113/ ftb.53.04.15.4144}, keywords = {white wine, prolonged maceration, wine maturation, phenols, wine aroma}, journal = {Food technology and biotechnology}, doi = {10.17113/ ftb.53.04.15.4144}, volume = {53}, number = {3}, issn = {1330-9862}, title = {Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels}, keyword = {white wine, prolonged maceration, wine maturation, phenols, wine aroma} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka::


  • Science Citation Index Expanded (Sci Search®)
  • VITIS-VEA
  • Chemical Abstracts


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